The cooking range hood is an important equipment, which can effectively remove the oil fume and odor generated in the kitchen. However, after long-term use, there are often problems such as no exhaust and soot accumulation, which will not only affect the service life of the equipment, but also affect food hygiene and the health of employees. Therefore, it is particularly important to correctly handle the catering range hood. The following are the steps to deal with the cooking range hood:

1. Dismantle and wash the inner and outer surfaces of the range hood: firstly, you need to disassemble the range hood and clean its inner and outer surfaces. Cleaning agent can be used for cleaning, and the inside and outside parts can be thoroughly rinsed with water.

2. remove the carbon deposit in the flue: the flue is an important part of the range hood, and besides the surface cleaning, it is also necessary to pay attention to remove the carbon deposit and oil stain inside it. You can use a professional cleaner or use a high-pressure water gun to clean it, so as to completely remove carbon deposits and oil stains in the flue.

3. replace or clean the filter screen of the range hood: the filter screen of the range hood also needs to be replaced or cleaned after long-term oil smoke pollution. If it is cleaned, it can be soaked in detergent to thoroughly remove oil stains and odors.

4. by installing a purification device: in order to better handle the range hood, indoor air can be purified by installing a purification device. At present, some popular and latest purification devices in the market mainly include electric field running water purification and electrostatic deodorizer. A better purification device can simultaneously reduce the gaseous particles of harmful substances such as formaldehyde and melamine from extending indoors. The indoor air and environment can be effectively purified by the purification device to ensure the health of employees and consumers.

The maintenance of catering range hoods requires careful handling and maintenance, rational use of professional equipment such as detergents, ensuring the living space of restaurants and consumers, and reducing the probability of air pollution caused by consumers and employees.